Broccoli and Anchovy Sauce for Pasta
Elevate your pasta night with this bold and flavorful Broccoli and Anchovy Sauce for Pasta, a recipe that combines the vibrant freshness of tender broccoli florets with the salty, umami-rich depth of anchovy fillets. This quick and easy dish, ready in just 30 minutes, showcases a velvety garlic-infused olive oil sauce enhanced with a dash of red pepper flakes for subtle heat and a bright splash of lemon zest for balance. Perfectly al dente pasta is tossed with the savory sauce, creating a lusciously coated meal that’s hearty yet surprisingly light. Garnish with freshly grated Parmesan for an optional cheesy finish, making this Mediterranean-inspired recipe a versatile option for weeknight dinners or casual gatherings. Whether you're a seafood lover or simply looking to transform simple ingredients into something extraordinary, this broccoli and anchovy pasta is sure to impress.
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Ingredients
- 400 grams Broccoli florets
- 400 grams Pasta (spaghetti, penne, or similar)
- 8 pieces Anchovy fillets
- 4 tablespoons Extra virgin olive oil
- 3 pieces Garlic cloves, thinly sliced
- 0.5 teaspoons Red pepper flakes (optional)
- 1 teaspoons Salt
- 0.25 teaspoons Freshly ground black pepper
- 1 teaspoon Lemon zest
- 50 grams Grated Parmesan cheese (optional, for serving)
Directions
Step 1
Bring a large pot of salted water to a boil. Add the broccoli florets and blanch them for 2-3 minutes until bright green and tender. Use a slotted spoon to transfer the broccoli to a bowl of ice water to stop the cooking. Drain and set aside.
Step 2
In the same pot of boiling water, cook the pasta according to the package instructions until al dente. Reserve 1 cup of pasta water, then drain the pasta.
Step 3
While the pasta is cooking, heat the olive oil in a large skillet over medium heat. Add the sliced garlic and cook for 1-2 minutes until fragrant and slightly golden, stirring frequently.
Step 4
Add the anchovy fillets and cook for another 1-2 minutes, mashing them with the back of a spoon until they dissolve into the oil.
Step 5
Stir in the red pepper flakes (if using) and add the blanched broccoli. Cook for 3-4 minutes, breaking the broccoli into smaller pieces with a wooden spoon as it cooks.
Step 6
Add the drained pasta to the skillet along with the reserved pasta water, a little at a time, to create a glossy sauce that coats the pasta.
Step 7
Season with salt, black pepper, and lemon zest. Toss everything together to combine.
Step 8
Serve immediately with grated Parmesan cheese on top, if desired.
Nutrition Facts
| Serving size | (1167.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 1767.0 |
| Total Fat 89.7g | 0% |
| Saturated Fat 21.8g | 0% |
| Cholesterol 120.0mg | 0% |
| Sodium 11563.0mg | 0% |
| Total Carbohydrate 148.7g | 0% |
| Dietary Fiber 17.8g | 0% |
| Total Sugars 9.2g | |
| Protein 105.1g | 0% |
| Vitamin D 640.0IU | 0% |
| Calcium 1277.4mg | 0% |
| Iron 19.0mg | 0% |
| Potassium 1065.7mg | 0% |
Source of Calories